As promised, here is my complete Back-to-School Master Breakfast Guide for your upcoming busy school mornings!
There are so many versions of banana bread, but a few quick tweaks turns this high carbohydrate bread into a protein powerhouse. Simply reduce the flour by 1/2 cup and replace with a half of a cup of almond or cashew butter. Use grass-fed butter or coconut oil to increase the good fat content. Coconut oil has lots of medium chain triglycerides, which is a healthy fat that aids the digestive process. (3)
- 2 tablespoons grass-fed butter or coconut oil
- 1/2 cup almond or cashew butter
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 3/4 teaspoon baking soda
- 1/2 tsp. salt
- 3 medium bananas; mashed
- 2 tablespoons honey
- 2 eggs
- 1 1/2 cups whole wheat flour
- 1/3 cup dark chocolate chips (optional)
This is now a staple in our family and depending on how chaotic your morning gets, you can make these the night before and refrigerate them.
- 5 organic eggs
- ¼ c gluten free pancake mix
- 1 c organic almond milk (or milk of your choice)
- 1 Tbsp unrefined organic coconut oil (grass-fed butter or ghee)
Mix all ingredients together. Heat skillet or pancake iron over medium-high heat. Lightly grease pan with coconut oil. Pour desired amount of batter and cook on each side approximately 2 minutes or until browned on both sides. Top with coconut oil, ghee or grass-fed butter, honey or fruit.
I am having lots of fun with frittatas lately. I think it’s because you can change them so quickly by swapping out a few ingredients. The base stays the same—eggs and milk, but the combinations are endless! We like to get creative in our kitchen. Sometimes it’s onion stir-fried with chicken sausage and other mornings it’s spinach and cheese. Regardless, mix your favorite ingredients, stir-fry and pour egg mixture over the top. The frittata cooks on the stove for about 8 minutes or if you have an oven safe pan, put directly in the oven for 20 minutes. We love to make these the night before and avoid the morning mayhem.
- 12 organic eggs
- ¾ c organic almond milk (or milk of your choice)
- 3 tablespoons grass-fed butter or ghee
- 6-8 spinach leaves
- 1 1/2 cups shredded Swiss or goat cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions: Melt butter or ghee over medium-high heat in a large frying pan. Cook spinach 3-4 minutes. Reduce heat to low. Whisk eggs and almond milk (or milk of choice) in bowl until well blended. Whisk in basil, salt, pepper, & cheese. Carefully pour egg mixture over the spinach or veggie/meat of choice. Cover & cook on low until set and fluffy, approximately 15-20 minutes.
Another recipe leveraging eggs as the protein source are egg muffins. These are easy and fun to make. Again, pick your favorite ingredients and stir-fry them together. Next, combine a mixture of eggs and milk (8 eggs, 3/4 cup of milk) and whisk together. Instead of baking in a skillet pan, pour mixture into greased muffin tins, creating a ready-to-go breakfast for the road. Bake in a 350 oven until the eggs are completely set.
Nut Butter Waffle Sandwiches
This is a quick and easy go-to breakfast. My kids LOVE waffle sandwiches! We toast organic gluten-free waffles (found in the freezer section) and spread almond butter in between them. If you have time, add sliced bananas or any other organic fruit inside too. It makes for a yummy treat. We use to add honey as well, but found that our kids actually like them better plain.
For Your Car
Busy weekends or hectic evenings can make even make ahead breakfasts challenging. Your back-up plan? Keep your car or pantry stocked with a variety of nuts or healthy protein bars. My favorite protein bar continues to be the KIND bars. Our kiddos love them! For those children that are nut free, you can also try the Cliff bars that are loaded with protein as well.
Use my Simply Healthy breakfast guide to keep your kids’ brains humming and ready for school this year!